Review - Electric Smoker

This was an end of the year sale at Academy. I like smoked meats, but don't really want to spend an entire day tending a smoker. With this smoker you just put some chips in, set it, and eat when the thermometer says its done. I don't think I would change a thing. I don't even really use the grill anymore. Our meat is either cooked in a cast iron skillet or in the smoker.

 

 

It is about the size of a mini fridge.



Thanksgiving turkey.

Deer sausage.




Half a deer sausage




Front shoulder

Deer summer sausage




I don't remember if this all fit in one batch.



Recipe - Trout Jerky

Fillet and de-bone trout leaving skin on.
Cut lengthwise into 1/2" strips and place in zip-lock bag.
Add 1tb worcestershire, 1tb soy, 1ts smoke (per lb) and let sit for 1 hr.
The fish soaks up the marinade much quicker than red meats.
Place on the dehydrator and dust with seasoning.
Run dehydrator at 160 degrees for 3 hrs.